Thursday, 18 March 2010

Spicy Moroccan Lunch Dish

It's official, eggs aren't bad for you...I just love them and as I don't eat red meat and only a little chicken every so often, I'm glad to have an alternative source of protein. You can make so many tasty lunch or light supper dishes with them often just by raiding the pantry to see what's there.

To made my spicy Moroccan style lunch you will need the following per person:
  • One medium sized new potato
  • One small parsnip
  • Two small or one large mushroom
  • A tablespoonful of frozen peas
  • A clove of garlic 
  • A little turmeric, ground coriander and ground cumin
  • Ground sea salt and black pepper
  • One chilli 
  • Olive oil 
I cooked cubed new potatoes (skin on) and peeled and cubed parsnips in a little salted water adding frozen peas in the last few minutes. Then sliced a couple of mushrooms and a clove of garlic and cooked them both in a small frying pan with olive oil. I then added some North African flavoured herbs like turmeric, ground coriander and ground cumin a small chopped chilli, sea salt and freshly crushed black pepper. Then drained and added the other vegetables. Continued cooking for a few minutes so that the spices cooked out. Then cracked an organic free range egg on top of the vegetables, seasoned, covered and then left for a couple of minutes to cook.

If you're really hungry, serve with warmed pitta bread and fresh salad leaves of herbs. 

If you like it more spicy top with a little Tabasco

mmm yummy runny eggs...
A kind of scrumptious Moroccan style bubble and squeak topped with a lovely runny egg...

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